Ham and cheese and spinach pie

First I want to let you know that I will be speaking THIS THURSDAY, May 2, at Mount Royal Academy, 26 Seven-Hearth Lane, Sunapee, NH on the topic of living liturgically in the home. Start time is 6:30!

I really hope to see you there!

Now, on to pie. We love pie!

We love this pie so much that I am sure we have mentioned it a lot over the years.

My mother-in-law once made this pie for us — almost 40 years ago now. It was a recipe that she got from an Italian friend, and trust me when I say that it represented quite the departure from her normal Boston Irish fare. It was so good! I don’t have the original any more, but it’s not hard to make.

Do you have leftover ham RIGHT NOW??

*Important note that I just remembered: This recipe is just not that great with some sort of sweet ham (“maple cured” “sugar glazed” etc). Just get a non-sugary ham and you’ll be good to go.*

Then you’re in luck, because I’m transcending mere mention here to give you the actual, well, not recipe of course, because like most wonderful things, there is not really a recipe, that would be too easy — but the method that will set you on your way.

(I will put the condensed recipe at the end.)

You need a good flaky pie crust. This is the one I use, from Julia Child:

Pate Brisée

3 cups all-purpose unbleached flour

12 tbsp. (6 oz.) butter (salted is fine)

4 tbsp. (2 oz.) lard or bacon fat

1/2 tsp salt

1/2 cup cold water or as needed for dough to just come together — for this pie the original recipe called for sherry, and I sometimes use dry vermouth. I think it might also have called for an egg as part of the liquid; I rarely do that but it does add richness.

Cut the fats into the flour and salt. You can use your food processor in short bursts. your pastry cutter, or two knives. You can also flake the fats with your fingers, but you need to be sure your fingers are cold! You don’t want the fats to warm up, or you will lose flakiness.

When the mixture is like coarse meal (think oatmeal), add the water slowly until the dough comes together in a mass. You are not mixing this like bread dough — you are just getting it to hold together while slightly flattening out those bits of butter. You can see the bits in the photo below (sorry that these are only phone pics — such is the level of my technical ability these days).

Divide the dough into two unequal parts — like 2/3 and 1/3. Pat into discs and refrigerate while you assemble your other ingredients.

 

In a pan with a removable bottom (ungreased), put a layer of cheddar cheese, thinly sliced. The original called for gruyère, but that is not my favorite. In any case, I always have lots of cheddar around.

Then layer your slices of ham. Follow with half the spinach mixture.

Top with the second pie crust.

 

A note on scraps of dough, which you will have: layer them and form into a disc, rather than smashing them together into a lump. The result, which you can stash in your freezer, will be a sort of rough-puff pastry for a lovely little pie or galette. Layering keeps the pastry from getting tough.

 

 

Crimp the edges of your pie to seal them.

 

Vent the top with slashes.

 

Give everything an egg wash — either with egg whites, which I happened to have some of from an Easter dessert, or with a whole egg quickly stirred up. Or with egg yolk mixed with a little water if that’s what you have!

 

Do not omit a baking tray — this pie does exude some fat from the crust.

Bake at 375° for 45 minutes or until it’s all browned and bubbly inside. I use an instant-read thermometer to make sure the center has gotten thoroughly heated up — just check to see that the center reads close to the temp of the edges.

 

It needs to rest for at least 20 minutes. Ideally it will be close to room temperature when you serve it, which allows the juices to settle down. If it is cool, your pieces will look fabulously layered. If it is still warm, well, the presentation won’t be quite as tidy, but the taste will be perfect!

 

Enjoy!

Ham and Cheese and Spinach Pie Like Mother, Like Daughter

Pie crust (recipe above)

Ham — Did you have one for Easter? Slice thinly or simply use your spiral sliced leftovers — about 2 lbs.

Cheese — Gruyère or sharp cheddar, about 12-16 oz, sliced thinly

Spinach — 10-16 oz. frozen chopped spinach, sautéd with a little dried onion and butter until the liquid has cooked off. You can mix in a little flour, maybe 2 tablespoons, to ensure that the pie doesn’t get soggy from the spinach

Roll out your crust and line a removable-bottom pan with it. The crust will stand up for you if it’s well chilled.

Layer your ingredients: cheese, ham, half the spinach, repeat.

Cover with the remaining crust, trim, and crimp the edges. Slash the crust to allow steam to escape, paint with egg, and bake on a pizza pan for about 45 minutes at 375° or until it’s well browned and cooked in the center.

Allow to cool at least 20 minutes, preferably for an hour.

It’s good served cold too!

 

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